Saturday, June 6, 2009

Rhubarb Chutney with Dried Blueberries and Apple

In anticipation of National Strawberry Rhubarb Pie Day on Tuesday, June 9th, I’ve been dreaming up lots of rhubarb recipes (for those who know me, I'm not much of a pie eater but I do love rhubarb). I bought the last two bunches of rhubarb at Green Thumb Organics in Water Mill on Friday and came up with the idea of making a chutney. After researching a few dozen rhubarb chutney recipes I came up with my own recipe which includes organic dried blueberries instead of raisons or dried cherries (inspired by my new friends over at one local challenge) and a green apple in addition to traditional chutney spices.

I served the rhubarb chutney slightly warm but not hot with Jasmati Rice, steamed haricort verts and this delicious chicken marinated in maple syrup and mustard which complemented the rhubarb beautifully.

This rhubarb chutney is a nice balance of tart, spice and sweet, with a little crunch. For a sweet recipe try my Strawberry Rhubarb Compote from two weeks ago and read about how good rhubarb is for you.

Chicken should be marinated before cooking.Mix maple syrup and mustard and marinate chicken for ½ hour. In a heavy sauté pan, heat olive oil and sauté garlic – do not burn. Add chicken and generously season with dried thyme, salt and pepper. Cook over medium high heat for about 10 minutes. Before turning, spoon any leftover marinade over the top of the breasts. Then turn over to cook through for another 8 minutes or so depending on the size of the breasts. .

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Right now I'm focusing on taking my food, travel and street photography up a notch. I write, edit, photograph and cook and blog on LightheartedLocavore.com. I also love to travel. Since I started blogging, I've been to Morocco, Israel, Palestine, France and Italy -- check out my mouthwatering photos.